Description
These Turkey and Veggie Stuffed Zucchini Boats are a delicious and healthy low-carb meal option. Tender zucchinis are filled with a flavorful mixture of ground turkey, vegetables, and cheese, then baked to perfection. This easy recipe is perfect for a satisfying dinner that’s also gluten-free.
Ingredients
Scale
Zucchini Boats:
- 4 medium zucchinis
- 1 tablespoon olive oil
Stuffing:
- 1 pound ground turkey
- 1/2 small onion, finely chopped
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup chopped spinach
- 1 cup canned crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Optional: fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and prepare a baking dish.
- Prepare zucchinis: Cut zucchinis in half, scoop out centers to create boats, and place in the baking dish.
- Cook stuffing: In a skillet, cook onion, bell pepper, garlic, and turkey. Add spinach, tomatoes, seasoning, salt, and pepper.
- Fill zucchinis: Spoon the turkey mixture into the zucchini boats. Top with cheeses.
- Bake: Bake for 25–30 minutes until zucchinis are tender and cheese is melted.
- Serve: Garnish with parsley if desired.
Notes
- These zucchini boats are great for meal prep and can be stored in the fridge for up to 4 days.
- For a low-dairy option, skip the cheese or use a dairy-free substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 310
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
